The Best Thanksgiving Mashed Potatoes | COOKING WITH CHRIS BASSETT FROM RHOP

Looking for a great side dish to enhance your #Thanksgiving day dinner for your family or friends? Look no further than this recipe here. I promise these are the perfect texture of #mashedpotatoes, with an amazing flavor that will keep everyone asking for a “to-go” plate.

Grocery Cart:

1 pound red skin potatoes (leave the skin on)
1 bulb of garlic
6-8 fresh basil leaves
1/2 cup heavy whipping cream
1/2 stick of butter
2 tbl olive oil
salt to taste
white pepper to taste

#chef #cbasswithdill #recipes #easyrecipes #potaotes #basil #garlic

hey what’s good everybody welcome to another installment of sea bass with guilt look Valentine’s Day is just right around the corner and I know some of you want to impress that special someone with a nice homemade meal if you’ve got your protein ready you’re looking for some side dishes you know until today we’ll be doing some mashed potatoes now mashed potatoes on their own pretty plain and boring and you want to impress this person right you’re looking to Jazz them up a little bit how can you get more flavor in your mashed potatoes well today we’ll be doing a roasted garlic basil mashed potato now before we get into the recipe please do me a favor go ahead like subscribe follow and make sure you hit that notification Bell so that when I post these recipes you never miss one so mashed potatoes one of my favorite sides to do I like using red Bliss potatoes so that’s what we’ll be using today some red Bliss potatoes look we’re gonna leave the skin on you don’t have to if you don’t want to but these Skins are very thin there’s a lot of nutrients and flavor in there as well but again do whatever works best for you it’s not a thick skin like an Idaho or a russet potato so it’s not really going to deter you’re not gonna get like a dirt taste obviously you want to make sure that we rinse these off before we use them but again a little bit of texture in your potatoes leave the skin on but if you don’t want to I totally get it now because these are roasted garlic potatoes we do need some garlic whole bulb that we’re going to roast up so for that we’ll also need some olive oil we’ve got salt and pepper one other ingredient we’re going to add to these is some fresh basil as well now obviously we’re making mashed potatoes heavy cream and butter is a must now if you want to use skim milk or water or whatever feel free to do so but they’re mashed potatoes they should be rich and creamy and delicious so I like the butter and the heavy cream my secret ingredient for mashed potatoes though because we do need to season right salt pepper season to your liking whatever you want to put in there but I strongly suggest using white pepper white pepper is an underrated spice but it goes great with mashed potatoes since these are roasted garlic mashed potatoes I’m gonna go ahead roast up some garlic give that nice Cut take that head off like so once we’ve got that garlic cut we’ll go ahead put that on some aluminum foil make sure your oven is preheated to 400 Degrees drizzle this with a little bit of olive oil and then we’ll hit that with some salt and for this I like to use fresh cracked black pepper pepper we’ll go ahead wrap this up nice and tight and we’re going to put this in that 400 degree oven for about 40 minutes all right so our garlic is in the oven now it’s time to get into these potatoes make sure you’ve got a pot of boiling water on the stove put a little salt in there and we want to bring that up to a boil for the potatoes I’m just going to cut each of these in half so that they’re about the same size pieces so that they cook evenly again I’m leaving the skins on here but feel free to take them off if you like once we get these all sliced up we’re gonna go ahead and we’ll add those to our pot of water all right so our potatoes are boiling right now they only need probably about 12 to 15 minutes we’ll test those with a fork right when we can stick a fork right into the middle of them and they’re nice and tender that’s when they’re going to be done now lumpy versus smooth everybody has a preference right me personally I like mine a little bit lumpy I like a little Chew in there but if you’re one of those people who want some smooth like baby food then you’re just going to continue that mixing process a little bit further than I’m gonna do here in this video because these are roasted garlic basil mashed potatoes now it’s time for a basil need about six to eight good sized leaves and we’re gonna use what’s called a chiffonade technique and basically all that is we’re going to take those larger leaves and put the smaller leaves inside of them we’re going to stack them all up like this also make sure you save one of these basil flowers off the top we’ll use that for garnish at the end once we’ve got our basil leaves all stacked we’ll roll this nice and tight I’ll let you make your own jokes about that in the comments section below but once we’ve got our leaves all rolled up really nice and tight like this we’re gonna go ahead and take our knife and we’re just going to slice this really really thin all the way down until we get to the stem there and this is how you end up with some really nice basil ribbons that will go ahead and add into our potatoes once they’re ready to go so our potatoes are just about done and now the important part is our cream and our butter mix right now I use this same ratio anytime I’m making mashed potatoes whether it’s purple whether I’m using russet potatoes or these red Blitz ones like we have today it’s a perfect ratio for me that I think gives you a ton of flavor and a really good consistency for the potatoes so for every one pound of potatoes we need half a stick of butter and half a cup of heavy cream now if you’re on a diet or you have dietary restrictions or whatever maybe the heavy cream and the butter is too much fat for you you can certainly dial that down but again it’s mashed potatoes they should be creamy they should be rich they should be delicious this is the ratio that I like to use so our potatoes have been on for about 15-20 minutes I’m gonna take my fork and look right into the middle here no resistance whatsoever potatoes are good to go so we’ll go ahead and drain those off so while those potatoes are draining we’ll go ahead and that same pan throw in our butter or half a cup of heavy cream the potatoes go right back in and we’re just going to start to gently Mash those up see how easily those break up shouldn’t have any pressure whatsoever and we’ll use the heat from the potatoes to melt this butter now that we’ve got those mashed up a little bit we’ll go ahead we’ll squeeze in our garlic look at that roasted garlic oh we will throw in our basil and then just continue to match that garlic that garlic basil mixture just smells amazing already now we’ve got a lot of flavor in here already see how easily these mash up that Garlic’s going to just incorporate right into those potatoes smells amazing now last thing we’ve got to do is season these up with salt and pepper so we go in with a little bit of salt now potatoes can take on a ton a ton of salt but we always want to remember to taste as we go that white pepper I told you about much better than the black pepper and then give that a mix give that a little taste oh that’s good it needs a little bit more salt so we’ll finish this off with some salt and then we’ll plate it up now if you’re going to serve these up family style good presentation we just put this right into a nice big bowl here like this look at that nice and creamy just a little bit of lump like I said I enjoy a little bit of lump but if you want them smooth like baby food go ahead and just mix those a little bit longer but the consistency is great the flavor is amazing I’ll give this a little shape like so foreign top that off with that garnish that we saved like so and that’s our roasted garlic basil mashed potatoes just creamy and delicious so good that roasted garlic the basil the white pepper just really bring this all together look you’re gonna love this for Valentine’s Day but this is a great simple side that you can use any night of the week so one of my first long format videos that I’ve done go ahead drop down in the comments what you like about this video what I could do better if there’s something that you want to see let me know and don’t forget to subscribe until the next dish y’all